From the Farm to Your Table

Photography by: Chris Court
From the Farm to Your Table

Lahaina, Maui, Hawaii
While Gerard Reversade, owner and chef of Gerard’s, sleeps each night, fisherman Calvin Wada takes his small boat out into the Pailolo Channel. Alone in the dark, he battles turbulent waters and searches for opakapaka (pink snapper) and uku (gray snapper). The result? The freshest and most flavorful fish possible, culminating in dishes Reversade develops to support the quality of the catch. “We created the orange-ginger sauce to enhance Calvin’s beautiful fish,” Reversade says. “But with fish that fresh, we sometimes serve it au naturel, sautéed in olive oil until golden. It’s just delicious.”
Roasted Opakapaka with Orange-Ginger Emulsion, Potato-Carrot Purée & Fennel Fondue
Prep: 20 MIN. Cook: 50 MIN. Serves: 4
2 tablespoons extra virgin olive oil
1 small Maui onion, sliced 2 bulbs fennel, thinly sliced crosswise
2 tablespoons Pernod Salt and pepper
2 large potatoes, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
4 tablespoons unsalted butter
Salt, ground nutmeg and white pepper to taste
2 large fillets of opakapaka or other mild white-fleshed fish (about 21∕2 pounds)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon ground star anise
1 small bunch fresh savory
1∕2 orange, cut in 1∕4-inch slices
1∕4 cup water
1∕2 cup (1 stick) unsalted butter, cut into 8 pieces
2 teaspoons minced fresh ginger
1 Hawaiian or Thai chili, seeded and minced; or 1 pinch red pepper flakes
Juice from 1 orange
1 orange, sectioned and seeded
1 green onion, green tops only, chopped
For fennel fondue:
1. Preheat the oven to 350° f.
2. Heat olive oil in a small pan over medium-high heat. Add onion and sauté until translucent, about 2 to 3 minutes. Add fennel and pernod and sauté 2 more minutes. Season to taste with salt and pepper.
3. Cover the pan and place in the oven to simmer for 30 minutes.
For potato-carrot puree:
1. In a medium saucepan of salted, boiling water, cook the coarsely chopped potatoes and carrots until tender, about 25 minutes.
2. Drain, then purée the potatoes and carrots in a blender or food processor with butter and seasonings. Set aside and cover to keep warm.
For fish:
1. Preheat the oven to 450° f.
2. Place fillets skin side down in a large roasting pan that has been coated with olive oil. With a sharp knife, score the fish in a crisscross pattern.
3. Sprinkle fish with salt and pepper, and dust with star anise. Top fillets with savory and orange slices.
4. Place fish in the oven and bake for 25 to 30 minutes or until the meat flakes but is still moist.
For orange-ginger emulsion:
1. Add water to a small saucepan and bring to a boil. Gradually whisk In the butter 1 piece at a time, then add the ginger, chili and orange juice, and whisk to blend thoroughly. Set aside and keep warm.
To serve:
To serve the dish as Gerard’s does, arrange fish on a platter. Place purée In a large pastry bag fitted with a star tip and pipe curving swirls of purée on each side of the fish with the fennel fondue. Pour butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of rhe fish with the green onions.
Per serving: 895 calories, 48 g fat (24 g saturated fat), 74 g protein, 39 g carbohydrates, 8 g fiber, 237 mg sodium